Bred at PBI in Cambridge by Dr GDH Bell, the variety was taken up by Crisp farmers from the very beginning, since the barley thrives in the chalk soils and moist sea air of the North Norfolk coast.
Typical Analysis –
| Parameter | IoB | EBC | ASBC |
|---|---|---|---|
| Moisture | 3.5% max. | 3.5% max. | 3.5% max. |
| Extract | 308 L°/kg | 81.5% | 81.5% |
| Colour | 5.0-7.0 EBC | 5.5-7.5 EBC | 2.5-3.3 °L |
| TN/TP | 1.30-1.60% | 8.0-10.0% | 8.0-10.0% |
| SNR/KI/ST Ratio | 38-43 | 43-48 | 43-48 |
| DP/DPWK/LINTNER | 45 min IoB | 140 min WK | 50 min °L |
Beer styles – Light, dark & strong milds, English ales, IPAs, stouts, porters, barley wines, golden ales
Usage rate – Up to 100%
Tasting Notes – Malty, Sweet, Biscuit
Recipe – Crisp English ESB (See page 112 in the Catalog below)
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